Homemade Crispy Coating Mix Recipes

Steps:

• In a shallow bowl, whisk together the egg and milk. In a large resealable plastic bag, combine the cereal, flour, cornmeal and seasonings. Dip the fish fillets into egg mixture, then coat with cereal mixture., In a large skillet, heat 1/4 in. of oil over medium-high heat. Fry the fillets for 5-7 minutes on each side or until fish flakes easily with a fork.

Steps:

• Wash chicken pieces in cold water (leave the chicken moist so the coating will hold on to it) set aside.
• In the plastic mixing bag that comes with the coating mix, combine all ingredients (except the chicken pieces) and shake bag to combine thoroughly.
• Set oven to 425°F.
• Set oven rack to lowest-bottom position.
• Line a large 15-inch baking sheet with foil, and spray with non-stick cooking spray.
• Shake each piece of chicken in the bag to coat thoroughly with mixture and place on the baking sheet.
• Repeat with the remaining chicken pieces.
• Bake for 45 minutes (you might have to bake for about 5 minutes more if the backs are attached to the legs).
• *NOTE* Sometimes if you are using frozen defrosted chicken there might still be some water left in the chicken that will come out when baking, if you find that there is a lot of water in your pan about halfway through baking, just carefully remove the pan with a towel or oven mitts and hold over the sink to drain the water, and place back in the oven to bake (just enough to drain, careful not to remove the chicken from the pan and throw into the sink!).
• The less water in the bottom of the pan the crispier you chicken will be).

Steps:

• In a large resealable bag combine the oil with all remaining ingredients; seal the bag and shake vigorously.
• Remove half or more of the mixture for another time and store tightly sealed in the refrigerator.
• Add in desired amount of chicken pieces; shake to coat.
• Place on a greased baking sheet in a 425 oven for 45 minutes.

Steps:

• Combine all ingredients. Store in a covered container and use as needed. Makes enough to coat about 2 lbs. of fish.

Steps:

• Combine the first nine ingredients; store in an airtight container. Yield: 2-1/2 cups coating mix (enough for 3 batches of chicken)., To prepare chicken: In a shallow bowl, beat eggs and milk. Place 3/4 cup coating mix in a large resealable plastic bag. Dip chicken into egg mixture, then add to the bag, a few pieces at a time; shake to coat. , Heat 1/4 in. of oil in a skillet over medium-high heat. Brown chicken on all sides; transfer to an ungreased 15x10x1-in. baking pan. , Bake, uncovered, at 350° for 45-55 minutes or until juices run clear.

Steps:

• Slice potatoes into French fries, and place into cold water so they won't turn brown while you prepare the oil.
• Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt, (regular) salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.
• Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels.

Steps:

• Preheat oven to 425°F. Beat egg in small bowl. Dip vegetables in egg; shake in coating mix.
• Place breaded vegetables on lightly greased shallow pan.
• Bake 20 min. or until crisp and golden brown.

Steps:

• Pour the buttermilk into a wide shallow dish and stir in the garlic. Slice the chicken into chunky slices, about 9.5cm long x 3-4cm wide. Lay the chicken in the dish and turn it over in the buttermilk so it is well coated. Leave in the fridge for 1-2 hrs, or preferably overnight.
• Meanwhile, heat a large, non-stick frying pan and tip in the panko crumbs and flour. Toast them in the pan for 2-3 mins, stirring regularly so they brown evenly and don't burn. Tip the crumb mix into a bowl and stir in the paprika, mustard, thyme, chilli powder, pepper and a pinch of fine sea salt. Set aside.
• When ready to cook, heat oven to 230C/210C fan/gas 8. Line a baking tin with foil and sit a wire rack (preferably non-stick) on top. Transfer half the crumb mix to a medium-large plastic bag. Lift half the chicken from the buttermilk, leaving the marinade clinging to it. Transfer it to the bag of seasoned crumbs. Seal the end of the bag and give it a good shake so the chicken gets well covered (you could do all the crumbs and chicken together if you prefer, but it's easier to coat evenly in 2 batches).
• Remove the chicken from the bag. Heat 1 tbsp of the oil in a large, non-stick frying pan, then add the chicken pieces and fry for 1½ mins without moving them. Turn the chicken over, pour in another ½ tbsp of the oil to cover the base of the pan and fry for 1 min more, so both sides are becoming golden. Using tongs, transfer to the wire rack. Repeat with the remaining seasoned crumbs, oil and chicken.
• Bake all the chicken on the rack for 15 mins until cooked and crisp, then serve with the Crunchy coleslaw (see 'Goes well with', below right).

Steps:

• Preheat the oven to 400 degrees F.
• Coat chicken with coating mix as directed on package.
• Pleace the chicken on an ungreased baking sheet.
• Bake for 20 minutes or until chicken is cooked through [internal temperature of 170 degrees F].
• Top each breast with 2 Tbsp of salsa, then sprinkle evenly with cheese.
• Bake an additional 5 minutes or until cheese is melted.

Steps:

• Pat fish dry then place in beaten egg, then in breadcrumbs, then back in eggs, then back in bread crumbs.
• place in a 450 degree oven for 5 minutes, flip fish over and cook for 5 more minutes.
• Enjoy!

Steps:

• Heat oven to 375ºF.
• Combine coating mix and seasonings in medium bowl; stir in cheese.
• Moisten chicken with water; dip chicken pieces, 1 at a time, into cheese mixture. Lightly press cheese mixture onto both sides of chicken. (Chicken will not be completely coated.) Place on baking sheet sprayed with cooking spray; top with any remaining cheese mixture.
• Bake 15 to 18 min. or until done (165ºF). Meanwhile, toss coleslaw with dressing.
• Top tortillas with chicken, coleslaw and mangos; fold in half.

Steps:

• Heat oven to 400ºF.
• Toss chicken with mustard.
• Coat chicken, in batches, with coating mix, then bake as directed on package.
• Mix barbecue sauce and mayo until blended. Serve with chicken.

Steps:

• Heat oven to 400°F.
• Toss fish, in batches, with coating mix as directed on package. Place on parchment-covered baking sheet.
• Bake 10 min. or until fish flakes easily with fork. Meanwhile, combine tomatoes, onions and garlic in medium bowl. Add dressing; mix lightly.
• Top tortillas with fish, tomato mixture, cilantro and salad greens.

Steps:

• In a large resealable plastic bag combine the crumbs, oil, salt, paprika, celery salt, pepper, garlic salt, minced garlic, minced onion, basil, parsley and oregano. Seal bag and shake all ingredients together.